We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Quick seafood paella

Quick seafood paella recipe

1 rating

Bring the taste of the sea straight to your plate with this super easy, speedy paella recipe. You can be tucking into traditional paella packed with squid, cod loin and king prawns, and flavoured with smoked paprika and saffon, in no time at all with this hassle-free version. See method

  • Serves 3
  • 10 mins to prepare and 30 mins to cook
  • 760 calories / serving

Ingredients

  • 50ml extra-virgin olive oil
  • 300g frozen squid tubes, defrosted and roughly chopped
  • ½ red pepper, seeded and cut into thick strips
  • 100g runner beans
  • 4 garlic cloves, finely chopped
  • 1 tsp smoked paprika
  • 2 medium (about 200g) tomatoes, grated
  • ½ g saffron
  • 2 fish stock cubes, crumbled
  • 300g paella rice
  • 100g frozen peeled raw king prawns
  • 200g cod loin, cut into 1cm slices

For the ajillo

  • 1 lemon, zested and juiced
  • 1 garlic clove, finely chopped
  • 25ml extra-virgin olive oil
  • 2 sprigs flat-leaf parsley, finely chopped

Each serving contains

  • Energy

    3190kj
    760kcal     38%

  • Fat

    29g 41%

  • Saturates

    4g 22%

  • Sugars

    6g 7%

  • Salt

    5.2g 87%

of the reference intake
Carbohydrate 86.7g Protein 38.8g Fibre 4.3g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C.
  2. Put an ovenproof paella pan or wide frying pan over the highest heat. Add the olive oil, chopped squid and 1 tbsp rock or sea salt. Let the water from the squid evaporate before adding the red peppers and runner beans, stirring constantly, so that all the ingredients brown nicely.
  3. Add the garlic and stir for 1 min before adding the paprika. Stir again and cook for 30 secs, then add the grated tomatoes, saffron and the crumbled fish stock cubes.
  4. Add the rice and stir for 2 mins to sear it and give a slightly crispier bite to the end dish. Pour over 1ltr hot water straight from the kettle and stir well. Adjust the seasoning, if necessary, and continue to cook over the highest heat for 5 mins.
  5. Scatter over the peeled prawns and cod and gently mix in, then put the pan into the oven. Bake for 10 mins.
  6. Meanwhile, make the ajillo. Mix all the ingredients together and pour into a small bowl and set aside until ready to serve.
  7. Remove the pan from the oven and rest for 5 mins. Divide the paella between bowls, and drizzle with ajillo to serve.

See more Spanish recipes

You may also like

Be the first to comment

blog comments powered by Disqus